Sesame Soy Ginger Meatballs + Noodles – the perfect pork meatball, baked in a delicious and sweet soy ginger sauce and served over chow mein noodles!
I know football season is over, so I kinda missed the buck on timing, but I honestly don’t care. I was craving a good meatball recipe and this is what happened. These were the first flavors that came to mind. I knew it had to be something sweet, reminiscent of teriyaki sauce, and and covered in sesame seeds and green onions. Mission accomplished because these are awesome, you guys! Seriously, if you are hosting any sort of get-together – this needs to be on your menu. Hell, if you are just serving dinner … just to your family… at any point in the next 24 hours – this should still be on your menu.
I also love that they are served with noodles. And not just any noodles – chow mein noodles. When I went to the grocery store, I honestly wanted soba noodles instead, but they only kind they had were the dark, brownish ones (that I have used before) and I knew they would look horrible with the meatballs. But right next to them were these chow mein noodles – so I thought, what the hell. Even if they didn’t taste good, they would photograph well -right? Why did I assume chow mein noodles tasted horrible? Anyone? Was I automatically assuming they would taste like the chicken chow mien that was served in my elementary school?
I was so wrong.
They were awesome – awesome meatballs, awesome noodles, awesome sauce. Just freakin aweome. (Note to self: don’t write post after midnight and after drinking one or more glasses of wine. You will over-use the word “awesome” and say weird things like “awesome sauce”).
Anyway….., another thing I love about this recipe is that you get to decide how you like your sauce. The way I have the recipe set up, you check the sauce and continually keep tabs on the consistency. If you would like a thinner sauce that will coat the noodles better, then you really don’t need to cook it too long. If you want a little bit thicker sauce, then keep baking in about 10 minutes increments until you reach your desired thickness. It’s up to you guys!
Also, you could easily transfer these to a crockpot, if you need to just keep them warm for an extended period of time.
Your kids will love them, your guests will devour them and you will make them again and again.
Was that too many pictures? Yikes – they were just so much fun to photograph! And even more fun to eat 🙂
That’s it for me tonight – I sincerely hope you guys are having a fantastic week!
The perfect pork meatball baked in a delicious and sweet soy ginger sauce and served over chow mien noodles.
- 2 lbs ground pork
- 2 eggs
- 1/2 cup breadcrumbs
- 1 1/2 –2 Tablespoon finely grated ginger
- 3 garlic cloves, diced
- 3 green onions (finely chop the white portion)
- 2 Teaspoons sesame seeds
- 3 Teaspoons sesame oil
- 1 Tablespoon soy sauce
- 1/2 Teaspoon salt
- 1/2 Teaspoon ground white (or black) pepper
- 1–2 Tablespoons canola or vegetable oil
- 1/2 cup soy sauce + 2 Tablespoons
- 1/2 cup mirin
- 1 Tablespoon sesame oil
- 2 Tablespoons rice wine vinegar
- 3/4 cup honey
- Preheat oven to 425.
- Combine Meatball ingredients (listed above) and mix very well
- Form large meatballs (around 1 1/2 -2 Tablespoons).
- Preheat your skillet by placing it in the oven for 8-10 minutes.
- Add your oil to coat the pan and then place your meatballs inside.
- Bake for 15-20 minutes.
- While the meatballs are baking, combine all of the Sauce ingredients.
- After 15-20 minutes, remove the meatballs and pour the sauce over.
- Bake for an additional 25-30 minutes (stirring after 10 minutes) and check the sauce; you want to see it thicken up a little bit and you can decide if you like it the way it is or if you wan to bake it a bit longer to get a thicker sauce. If sauce is too runny, bake for an additional 10 minutes and check again (After stirring the meatballs and ensuring the sauce is coating every single one). And repeat process until you get the desired consistency.
- *Note: if after baking, feel free to keep warm in your crockpot!
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